Steak, roasted pepper & pearl barley salad

Steak, roasted pepper & pearl barley salad

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
A vibrant salad packed with yellow and red peppers, colourful onion, beef cooked to your liking and healthy grains

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal498
  • fat17g
  • saturates5g
  • carbs48g
  • sugars13g
  • fibre6g
  • protein38g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 85g pearl barley, rinsed
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 1 red onion, cut into 8 wedges, leaving root intact
  • 1 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large lean steak, around 300g, trimmed of any excess fat



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • ½ x 100g bag watercress, roughly chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • juice ½ lemon, plus wedges to serve (optional)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Put the pearl barley in a large pan of water. Bring to the boil and cook vigorously for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.

  2. Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the peppers on a baking tray with the onion wedges, toss in 1 tbsp olive oil and roast for about 20 mins until tender.

  3. While the peppers are roasting, rub the steak with a little bit of oil and season. Cook in a non-stick frying pan for 3-4 mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the salad and serve with lemon wedges, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Sep, 2018
Really tasty meal. Generous serving, could serve 3 for a smaller appetite. Took the advice and cooked the pearl barley in stock. Worked well.
peachy1984's picture
5th Sep, 2017
This was a really enjoyable mid week supper. I had won a nice piece of steak on a meat raffle and this was a great simple dish to showcase it. I followed the tip of cooking the barley in stock, which gave a nice flavour. Every else as the recipe. My husband squeezed more lemon over his as suggested and found it a little strong (his own fault for not tasting it first!) Filling too.
19th Aug, 2015
I added some halved chestnut mushrooms to the vegetables in the roasting tin - worked a treat! Nice, easy and tasty recipe.
21st Jun, 2013
Nice recipe, very simple. The salad is particularly good - zingy and refreshing, and could be done with lots of other things such as chicken or barbecued meat. I used saimaa81's tip and used vegetable stock in the barley which worked really well.
12th Jun, 2013
Quick and healthy supper. I cooked the pearl barley in vegetable stock for extra flavour.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?